Tuesday, August 07, 2007

This ice cream recipe has two awesome results. The first, obviously, is the ice cream. The second is that you have to make carrot cake, and you won’t use it all, so you’ll also have carrot cake! You can eat carrot cake topped with carrot cake ice cream! It’s carrot cake insanity!

I used the carrot cupcake recipe from Vegan Cupcakes Take Over the World, but you can use any carrot cake you want. But seriously, y’all, the recipe in VCTOTW is freaking fantastic—absolutely the best carrot cake I’ve ever had. I also use the vegan cream cheese frosting recipe in the book, but I decrease the margarine and increase the cream cheese for a little more zing. Please note that the carrot cake chunks in the ice cream are unfrosted—wait to frost the remaining cake/cupcakes until after you’ve taken out the cake you need for the ice cream.

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Mix the soy creamer, soy milk, vegan cream cheese, sugar, and spices together in a saucepan, and heat. As the mixture is heating, gently whisk the ingredients together to break apart the cream cheese. By the time the mixture starts to boil, the cream cheese should be completely mixed in. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Stir in vanilla extract.

Set aside the ice cream mixture to cool. While this is cooling, line a baking sheet with waxed paper or parchment paper. Spread the carrot cake chunks across the baking sheet and place in the freezer. If you do not freeze the carrot cake chunks, they will crumble completely when you add them at the end of the freezing process. This still produces an awesome ice cream, but if you want chunks of carrot cake in your finished product, you need to freeze the cake pieces in advance.

Freeze ice cream mixture according to your ice cream maker’s instructions. In the last five minutes of freezing, drop in the individually frozen pieces of carrot cake.

Wow. This sounds delicious. I think I will wait til fall to make it, when I plan to try your pumpkin and molasses recipes too. And speaking of recipes that seem fall-like, I saw that below you mentioned the idea of spiced apple ice cream with gingersnaps. Do you have a recipe yet for spiced apple ice cream? I'd have no idea where to begin on that.

I make my own carrot cake. But you could also check your local bakery or health food store to see if they sell pre-made vegan carrot cake (I know that you can get it here in Seattle at PCC, but that might not help you). There are many vegan carrot cake recipes out there. Just use your favorite!

Hi Agnes! I just love carrot cake and icecream so this sounds like heaven. My son is allergic to soy and nuts so I can't use the cream cheese (unless there is a rice-based version). Do you have any other ideas? Thanks!

About Me

When I got my first ice cream maker, I could only find a handful of vegan ice cream recipes in cookbooks or on the internet. So I started making up my own recipes. And then I started this blog. If only everything else in life could be so easy.

I haven't posted much in the last two years, and I don't expect to be very prolific in the months to come. After much frustration and a dozen doctors, I was finally diagnosed with Lyme disease in 2008, and am now on a journey towards wellness. Recovery takes up most of my time and energy--but I hope to be back in the kitchen very soon!